Template-Type: ReDIF-Article 1.0
Author-Name: Ena GUPTA
Author-Workplace-Name: Centre for Biotechnology and
Author-Name: Shalini PURWAR
Author-Workplace-Name: Centre for Biotechnology and
Author-Name: Shanthy SUNDARAM
Author-Workplace-Name: Centre for Biotechnology and
Author-Name: Prashasti TRIPATHI
Author-Workplace-Name: Centre of Food Technology, University of Allahabad, Uttar Pradesh, India
Author-Name: Gyanendra RAI
Author-Workplace-Name: Centre for Biotechnology and
Author-Workplace-Name: Centre of Food Technology, University of Allahabad, Uttar Pradesh, India
Title: Stevioside and rebaudioside A - predominant ent-kaurene diterpene glycosides of therapeutic potential: a review
Abstract: Stevia rebaudiana (Bertoni) is a Paraguayan perennial herb of the family Asteraceae. The leaves contain a great amount of secondary metabolites with a wide range of important biological activities commonly known as steviol glycosides which differ in their molecular configuration, power of sweetness and their taste profile. Out of various steviol glycosides, the main compounds of interest are diterpenoid glycosides of ent-kaurene type extracted from the leaves of this plant as non-toxic, thermally stable, low-calorie natural sweeteners stevioside and rebaudioside A. These glycosides are a high-quality sugar substitute or dietary supplement with diverse applications in the medicinal world along with the food and beverage industry. This review article is aimed at the chemistry of stevioside and rebaudioside A, possible biosynthetic pathways, their metabolism and acceptable daily intake along with a broad spectrum of pharmacological and therapeutic applications.
Keywords: Stevia rebaudiana, secondary metabolites, therapeutic applications, sweetener
Journal: Czech Journal of Food Sciences
Pages: 281-299
Volume: 34
Issue: 4
Year: 2016
DOI: 10.17221/335/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/335/2015-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:335-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Kamila Borowiec
Author-Workplace-Name: Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences, Lublin, Poland
Author-Name: Dominik Szwajgier
Author-Workplace-Name: Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences, Lublin, Poland
Author-Name: Anna Olejnik
Author-Workplace-Name: Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition Poznań University of Life Sciences, Poznań, Poland
Author-Name: Katarzyna Kowalska
Author-Workplace-Name: Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition Poznań University of Life Sciences, Poznań, Poland
Author-Name: Zdzisław Targoński
Author-Workplace-Name: Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences, Lublin, Poland
Title: Effects of a bilberry preparation on selected cell lines of the digestive system
Abstract: Bilberry is a valuable wild forest fruit harvested in many countries in Europe. The biological activities of bilberry include antioxidant, anticancer, antiviral, antibacterial, and anticholinesterase activities. This study examines the protective effects of a bilberry (BB) preparation on IEC-6, Caco-2, and HepG2 cell lines. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay was used to study the cytotoxicity of BB. The genotoxicity was determined using single-cell microgel electrophoresis. The Ames test was employed to assay bilberry mutagenicity. No significant effects of BB (12.5-100 µg dry mass/ml) were observed on the viability of IEC-6, Caco-2, and HepG2 cells. There were no differences in the percentage of DNA in the comet tail between the cells treated with BB (100 µg dry mass/ml) and the control cells. However, a significant reduction of oxidative DNA damage in the HepG2 cells was found. BB exhibited neither mutagenic nor promutagenic effects. Our results suggest that bilberry can be a potential tool in the prevention of chronic diseases, without any undesired effects on the cells of the gastrointestinal tract.
Keywords: Vaccinium myrtillus L., cytotoxicity, functional food, genotoxicity, mutagenicity
Journal: Czech Journal of Food Sciences
Pages: 300-305
Volume: 34
Issue: 4
Year: 2016
DOI: 10.17221/375/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/375/2015-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:375-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jana Chramostová
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Oto Hanuš
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Marcela Klimešová
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Irena Němečková
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Petr Roubal
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Jaroslav Kopecký
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Radoslava Jedelská
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Ludmila Nejeschlebová
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Title: Proteolysis in raw milk in relation to microbiological indicators
Abstract: Proteolysis in raw milk is a crucial parameter indicating both cow's mastitis and the technological problems or spoilage risk of final products. However, a suitable analytical method for its early detection in practice is still missing. Thus, we proposed a spectrophotometric determination of milk proteolysis equivalent (MPE). We tested this method on 104 bovine raw milk samples in relation to their somatic cell count (SCC) as an indicator of native proteolysis, and the total count of mesophilic bacteria (TCMB) and the total count of psychrotrophic bacteria (TCPB) as indicators of microbial proteolysis. Correlation coefficients between log TCMB and MPE and log TCPB and MPE were 0.3651 and 0.4152, respectively (both P < 0.001). SCC was not correlated with MPE (P > 0.05). We estimated the MPE limit indicating an incipient risk of proteolysis in the range from 0.9366 to 1.02 mmol/l. The determination of MPE seems to be a promising method applicable in the control of raw milk.
Keywords: primary amino groups, proteolytic enzymes, psychrotrophic microorganisms, quality of bovine raw milk, somatic cell count, total count of microorganisms
Journal: Czech Journal of Food Sciences
Pages: 306-312
Volume: 34
Issue: 4
Year: 2016
DOI: 10.17221/64/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/64/2016-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:64-2016-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Barbara Dolińska
Author-Workplace-Name: Biochefa Pharmaceutical Research and Production Plant, Sosnowiec, Poland
Author-Workplace-Name: Department of Applied Pharmacy, Medical University of Silesia, Sosnowiec, Poland
Author-Name: Marta Jelińska
Author-Workplace-Name: Biochefa Pharmaceutical Research and Production Plant, Sosnowiec, Poland
Author-Name: Beata Szulc-Musioł
Author-Workplace-Name: Department of Applied Pharmacy, Medical University of Silesia, Sosnowiec, Poland
Author-Name: Florian Ryszka
Author-Workplace-Name: Biochefa Pharmaceutical Research and Production Plant, Sosnowiec, Poland
Title: Use of eggshells as a raw material for production of calcium preparations
Abstract: The kinetics of calcium release from tablets obtained from modified eggshells in the form of calcium citrate and calcium carbonate was investigated. Calcium release showed the first-order kinetics. After 30 min of the experiment, 79.93% of calcium was released from tablets obtained from modified eggshells in the form of calcium citrate, reaching ~100% after 3 hours. For tablets produced with calcium carbonate, these values were 7 and 60%, respectively. The half-time of calcium release from tablets containing calcium citrate was t50% = 0.5 h and for tablets containing calcium carbonate it was t50% = 2.2 h, so calcium in the form of calcium citrate was released 4 times faster. These results can be connected with different solubility of calcium salts. The hardness of tablets with calcium carbonate was by 30 N lower than the hardness of tablets with calcium citrate. It is associated with particular physicochemical properties of calcium salt. Calcium citrate can exist in several states of hydration while calcium carbonate is anhydrous. These properties have an influence on the hardness of tablets.
Keywords: calcium release, calcium carbonate, calcium citrate
Journal: Czech Journal of Food Sciences
Pages: 313-317
Volume: 34
Issue: 4
Year: 2016
DOI: 10.17221/59/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/59/2016-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:59-2016-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Pavla Novotná
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Jan Tříska
Author-Workplace-Name: Global Change Research Centre, Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic
Author-Name: Pavel Híc
Author-Workplace-Name: Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
Author-Name: Josef Balík
Author-Workplace-Name: Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
Author-Name: Naděžda Vrchotová
Author-Workplace-Name: Global Change Research Centre, Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic
Author-Name: Jan Strohalm
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Milan Houška
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Title: Musts with an increased content of lignans from added spruce knot chips
Abstract: Red and white musts were enriched with the lignan hydroxymatairesinol, which is the main lignan contained in spruce knots. Chips from the milled spruce knots were then used to enrich grape musts. After enrichment, the musts were stored and samples were taken in 1, 5, 9, and 12 months. The samples were subjected to a variety of analyses and sensory evaluations. Analyses included hydroxymatairesinol and alpha-conidendrin content, antioxidant activity (determined by the FRAP method), content of total polyphenols, sensory evaluation (intensity of woody aroma, intensity of bitterness and astringent taste, and consumer acceptability), and must antimutagenicity. The analysis of variance allowed predicting which factors such as grape type, quantity of added wood chips, sugar addition, method of preservation, and storage time had the most significant influence on the analytical parameters (lignan content, antioxidant activity, and total polyphenol content). In all cases lignan content in the musts was significantly influenced by the addition of spruce wood chips. Total polyphenol content in the musts was significantly affected by the type of musts and by heat treatment (time of thermomaceration). Evaluation of must antimutagenicity showed that all samples, except the sample of white musts after thermomaceration without holding at temperature and without adding chips (10 g/20 kg mash), inhibited mutagenicity.
Keywords: enrichment of must, HMR, CONI, antioxidant activity determined by FRAP, total polyphenol concentration, sensory evaluation
Journal: Czech Journal of Food Sciences
Pages: 318-324
Volume: 34
Issue: 4
Year: 2016
DOI: 10.17221/478/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/478/2015-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:478-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Qiang Zhong
Author-Workplace-Name: School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, P.R. China
Author-Name: Xing-Ling Li
Author-Workplace-Name: School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, P.R. China
Author-Name: Wei-Dong Hu
Author-Workplace-Name: School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, P.R. China
Author-Name: Bo Zeng
Author-Workplace-Name: School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, P.R. China
Author-Name: Ren-Ming Liang
Author-Workplace-Name: School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, P.R. China
Author-Name: Hui Liu
Author-Workplace-Name: School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, P.R. China
Author-Name: Zai-Xin Li
Author-Workplace-Name: School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, P.R. China
Author-Name: Zhi Zhang
Author-Workplace-Name: School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, P.R. China
Title: Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats
Abstract: We demonstrate a new, efficient method for the preparation of phosvitin phosphopeptides using immobilised-trypsin enzymolysis technology. Immobilised trypsin was prepared using a covalent binding method, and then was added to degrade egg yolk phosvitin for the production of phosphopeptides. In our results, the prepared immobilised trypsin demonstrated a higher hydrolysing activity toward phosvitin than free trypsin, and the hydrolysing activity was retained well even after trypsin was repeatedly used up to five times. Interestingly, the phosvitin phosphopeptides prepared with immobilised trypsin demonstrated a lower N/P ratio and a higher calcium-binding efficiency than those prepared with free trypsin. Furthermore, phosphopeptides significantly increased the rate of calcium absorption and serum calcium content in vivo. Based on these results, we conclude that trypsin immobilised onto chitosan has a greater phosvitin hydrolysing activity than free trypsin, and the prepared phosphopeptides can be used as a new calcium supplement to significantly increase calcium absorption in growing rats.
Keywords: phosvitin, phosphopeptide, immobilisation, calcium-binding efficiency, calcium, absorption
Journal: Czech Journal of Food Sciences
Pages: 325-331
Volume: 34
Issue: 4
Year: 2016
DOI: 10.17221/425/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/425/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:425-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Salvatore Claps
Author-Workplace-Name: Council for Agricultural Research and Economics Research - Unit for Extensive Husbandry (CREA-ZOE), Bella Scalo, Muro Lucano (PZ), Italy
Author-Name: Giovanni Annicchiarico
Author-Workplace-Name: Council for Agricultural Research and Economics Research - Unit for Extensive Husbandry (CREA-ZOE), Bella Scalo, Muro Lucano (PZ), Italy
Author-Name: Maria Antonietta Di Napoli
Author-Workplace-Name: Council for Agricultural Research and Economics Research - Unit for Extensive Husbandry (CREA-ZOE), Bella Scalo, Muro Lucano (PZ), Italy
Author-Name: Francesco Paladino
Author-Workplace-Name: Council for Agricultural Research and Economics Research - Unit for Extensive Husbandry (CREA-ZOE), Bella Scalo, Muro Lucano (PZ), Italy
Author-Name: Daniela Giorgio
Author-Workplace-Name: Council for Agricultural Research and Economics Research - Unit for Extensive Husbandry (CREA-ZOE), Bella Scalo, Muro Lucano (PZ), Italy
Author-Name: Lucia Sepe
Author-Workplace-Name: Council for Agricultural Research and Economics Research - Unit for Extensive Husbandry (CREA-ZOE), Bella Scalo, Muro Lucano (PZ), Italy
Author-Name: Roberta Rossi
Author-Workplace-Name: Council for Agricultural Research and Economics Research - Unit for Extensive Husbandry (CREA-ZOE), Bella Scalo, Muro Lucano (PZ), Italy
Author-Name: Adriana Di Trana
Author-Workplace-Name: School of Agricultural Sciences, Forestry, Food, and Environmental (SAFE), University of Basilicata, Potenza, Italy
Title: Native and non native sheep breed differences in canestrato pugliese cheese quality: a resource for a sustainable pastoral system
Abstract: Canestrato Pugliese is an Italian uncooked hard cheese made by the Protected Designation of Origin (PDO) status. In the past, it was manufactured with milk from local sheep breeds (Altamurana and Leccese) while in recent years it has almost entirely been made with milk from non-native sheep breeds (Sarda and Comisana). The aim of the study was to investigate the breed effect on the quality of Canestrato Pugliese cheese by comparing two native (Altamurana and Leccese) and two non-native (Sarda and Comisana) sheep breeds. The experiment was carried out at the experimental farm of CREA-ZOE (Apulia region, Southern Italy) using a flock set-up of four sheep breeds: Altamurana, Leccese, Sarda, and Comisana. All sheep fed pasture supplemented with 200 g/sheep/day concentrate at each milking. For each breed, three cheese-makings of Canestrato Pugliese were carried out for three consecutive days following the PDO technology. At two and four months of ripening, cheese was analysed for gross composition, fatty acid profile, nutritional indexes, and volatile organic compounds. Significant differences were found between breeds in the fatty acid profile and nutritional indexes (P ≤ 0.05). Canestrato Pugliese from Comisana, Leccese, and Sarda had a higher dry matter and fat content than that from Altamurana breed (P ≤ 0.05). Cheeses from Altamurana and Comisana showed a higher content of unsaturated and omega-3 fatty acids and a better omega-6/omega-3 ratio than the others (P ≤ 0.05). The best Health Promoting Index was detected in Altamurana, Comisana, and Leccese cheeses (P ≤ 0.05). Additionally, sheep breed affected the content of volatile organic compounds (P ≤ 0.05). The highest value of volatile organic compounds was observed in cheeses from Leccese breed (P ≤ 0.05). The discriminant analysis performed on cheese data shows a separation between native and non-native sheep breeds. The present study reveals that the breed has an evident effect on the fatty acid and volatile organic compound profile of Canestrato Pugliese.
Keywords: native breed, pecorino cheese, nutritional quality, volatile organic compounds
Journal: Czech Journal of Food Sciences
Pages: 332-340
Volume: 34
Issue: 4
Year: 2016
DOI: 10.17221/568/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/568/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:568-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Qingfeng He
Author-Workplace-Name: Department of Food Science and Biotechnology and
Author-Name: Yanjie Li
Author-Workplace-Name: Department of Computer and Information Engineering, Tianjin Agriculture University, Tianjin, P.R. China
Author-Name: Pingping Zhang
Author-Workplace-Name: Department of Food Science and Biotechnology and
Author-Name: Ailin Zhang
Author-Workplace-Name: Department of Food Science and Biotechnology and
Author-Name: Haiqin Wu
Author-Workplace-Name: Department of Food Science and Biotechnology and
Title: Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology
Abstract: The conditions for microwave-assisted extraction (MAE) of total flavonoids (TF) and total phenols (TP), and antioxidant activity from celery (Apium graveolens L.) leaves by response surface methodology (RSM) were optimised. The 3-level, 3-factorial Box-Behnken design (BBD) was employed to study three main extraction conditions: microwave power (300-500 W), solid-solvent ratio (15-30 ml/g), and ethanol concentration (50-80%). It was found that microwave power of 500 W at 30 ml/g solid-solvent ratio with 75.6% (v/v) ethanol concentration was the most optimum conditions for the extraction of TF and TP from celery leaves with the consequent high antioxidant activity measured by the DPPH inhibition rate. Using the optimum extraction conditions, the extraction yields of TF and TP were 0.62 g RUE/100 g DW, 3.01 g GAE/100 g DW, respectively, and the DPPH inhibition rate was 88%. The results indicated that the nutritional quality of celery (Apium graveolens L.) leaves could be improved significantly by optimising the extraction process of MAE using response surface methodology.
Keywords: Box-Behnken experimental design, total flavonoids, total phenolics, antioxidant activity
Journal: Czech Journal of Food Sciences
Pages: 341-349
Volume: 34
Issue: 4
Year: 2016
DOI: 10.17221/266/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/266/2015-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:266-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ramona Massoud
Author-Workplace-Name: Department of Food Research, Standards Organization, Tehran, Iran
Author-Name: Kianoush Khosravi-Darani
Author-Workplace-Name: Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Author-Name: Fereshteh Nakhsaz
Author-Workplace-Name: Department of Food Science and Technology, Varamin Branch, Islamic Azad University, Varamin, Iran
Author-Name: László Varga
Author-Workplace-Name: Institute of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Mosonmagyaróvár, Hungary
Title: Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)
Abstract: The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at concentrations ranging between 0.5 and 1.5% were evaluated. The results showed that the use of A. platensis biomass for the production of croissants improved the textural and organoleptic properties of the final products. Spirulina fortification also increased the protein and moisture levels and water-holding capacity, whereas it decreased the crumb firmness and lightness of croissants. Optimum sensory results were obtained when Spirulina was applied at a rate of 1%. Besides these benefits, the A. platensis biomass enhanced the levels of biologically active substances (i.e. essential amino acids, chlorophyll, phycocyanin, carotenoids, minerals, vitamins, and essential fatty acids) in croissant samples. To our knowledge, this is the first scientific study on Spirulina-fortified croissants.
Keywords: fortification, cyanobacteria, organoleptic, product shelf life
Journal: Czech Journal of Food Sciences
Pages: 350-355
Volume: 34
Issue: 4
Year: 2016
DOI: 10.17221/289/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/289/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:289-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ján Mezey
Author-Workplace-Name: Department of Fruit Science, Viticulture and Oenology and 3Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering,
Author-Name: Peter Czako
Author-Workplace-Name: Department of Storing and Processing of Plant Products and 4Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
Author-Name: Ivana Mezeyová
Author-Name: Daniel Bajčan
Author-Name: Radoslav Kobolka
Author-Workplace-Name: Department of Fruit Science, Viticulture and Oenology and 3Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering,
Title: Change of selected antioxidant parameters of red wines during maturation
Abstract: The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spectrophotometric analysis after 3, 7, 11, 19, and 28 months of aging and the selected parameter content was statistically evaluated. Statistically highly significant changes in total polyphenol content, total anthocyanin content, antioxidant activity, and wine colour density were found depending on the aging according to the used statistical analyses. The obtained results can be used for the optimisation of the wine aging process and they allow producers to time the optimal date of wine release onto the market, depending on the desired content parameters.
Keywords: aging, anthocyanins, Cabernet Sauvignon, polyphenols, Vitis vinifera L
Journal: Czech Journal of Food Sciences
Pages: 356-361
Volume: 34
Issue: 4
Year: 2016
DOI: 10.17221/517/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/517/2015-CJFS.html
File-Format: text/html
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Template-Type: ReDIF-Article 1.0
Author-Name: Beata Piłat
Author-Workplace-Name: Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Author-Name: Dorota Ogrodowska
Author-Workplace-Name: Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Author-Name: Ryszard Zadernowski
Author-Workplace-Name: Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Title: Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains
Abstract: Puffed grains of the varieties of proso millet (Penicum miliaceum L.) and amaranth (Amaranthus cruentus L.) were evaluated as a source of nutritional compounds. The process of grain puffing was performed in prototype equipment of the "Szarłat" company. The analysed mean values for puffed grains were starch (proso millet 72.58%, amaranth 55.53%), fat (proso millet 8.43%, amaranth 8.99%), proteins (proso millet 13.89%, amaranth 14.04%), amino acids (proso millet 48.30 g/kg, amaranth 54.03 g/kg), crude fibre (proso millet 4.29%, amaranth 4.47%), and its fractions, as well as the total polyphenol content (proso millet 0.98%, amaranth 0.19%). Based on the results, puffed proso millet grains had the highest amounts of phenolic compounds and starch, and the lowest amount of crude dietary fibre and fat. Furthermore, both products were the sources of micro- and macrocomponents, primarily potassium, calcium, magnesium, and phosphorus.
Keywords: healthy food, nutritive value, puffed grains, composition
Journal: Czech Journal of Food Sciences
Pages: 362-369
Volume: 34
Issue: 4
Year: 2016
DOI: 10.17221/405/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/405/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:405-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Guler Yenice
Author-Workplace-Name: Department of Animal Nutrition and Nutritional Disorders, Faculty of Veterinary Medicine, Ataturk University, Erzurum, Turkey
Author-Name: Ozgur Kaynar
Author-Workplace-Name: Department of Biochemistry, Faculty of Veterinary Medicine, Ataturk University, Erzurum, Turkey
Author-Name: Mustafa Ileriturk
Author-Workplace-Name: Department of Biochemistry, Faculty of Veterinary Medicine, Ataturk University, Erzurum, Turkey
Author-Name: Feryaz Hira
Author-Workplace-Name: Hiraogullari Poultry Co., Erzincan, Turkey
Author-Name: Armagan Hayirli
Author-Workplace-Name: Department of Animal Nutrition and Nutritional Disorders, Faculty of Veterinary Medicine, Ataturk University, Erzurum, Turkey
Title: Quality of eggs in different production systems
Abstract: This experiment was carried out to compare morphological egg quality parameters, as well as lipid and protein profiles, of brown eggs laid by chickens reared under different production systems: cage, free-range, and family type. A total of 270 brown eggs were obtained from commercial poultry companies raising Lohmann Brown laying hens in a cage system and free-range unit as well as families possessing hens in their yards. The egg lipid and protein contents, as well as lipid and protein profile, varied among the production systems. However, eggs from the free-range system had similar characteristics to those from the cage system. Quality of eggs from the family type system was quite variable. In conclusion, egg quality can be affected by the production system.
Keywords: egg quality, housing, welfare, HPTLC, SDS-PAGE
Journal: Czech Journal of Food Sciences
Pages: 370-376
Volume: 34
Issue: 4
Year: 2016
DOI: 10.17221/33/2016-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/33/2016-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201604-0012.txt
Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:33-2016-CJFS